Set Dosa

Ingredients

• 2 cups Raw rice (Sona Masuri)
• 0.5 cup Urad dal (Split black gram)
• 1 cup Poha (Beaten rice/Flattened rice)
• 1 teaspoon Fenugreek seeds (Methi)
• 2 cups Water for soaking and grinding
• 1 teaspoon Salt
• 0.5 teaspoon Sugar(optional)
• 3 tablespoons Oil or Ghee for roasting

Instructions

1. 1

   Wash and soak the rice, urad dal, and fenugreek seeds together in a large bowl for at least 5 hours.

2. 2

   Soak the poha separately in water for 30 minutes before you begin grinding.

3. 3

   Drain the water and grind the rice-dal mixture along with the soaked poha into a very smooth, thick batter using minimal water.

4. 4

   Transfer the batter to a large container, add salt and sugar, and mix well with your hands to initiate fermentation.

5. 5

   Cover and let the batter ferment in a warm place for 8 to 12 hours until it doubles in volume and becomes airy.

6. 6

   Gently mix the fermented batter; it should be of pouring consistency but thicker than regular dosa batter.

7. 7

   Heat a non-stick griddle (tawa) on medium heat and pour a ladleful of batter without spreading it too thin, allowing it to stay thick and small.

8. 8

   Cover with a lid and cook until the top is set and full of tiny holes (pores), then flip and cook for 30 seconds or serve one-side cooked.